This deconstructed stuffed mushroom casserole is such a fun and delicious recipe! Serve it as a main or as a side dish and get ready for the recipe requests!
I love playing around with recipes and making them something unique and special for my family. This keto deconstructed stuffed mushroom casserole takes the ingredients for sausage stuffed mushrooms and turns them into a delicious keto casserole. This casserole is satisfying enough to serve as a main dish or can be served as a great side dish. I hope you enjoy this fun and delicious casserole as much as we do!
What kind of sausage should I use for this keto deconstructed stuffed mushroom casserole?
I used a mild sweet Italian sausage for my casserole. I always read nutritional labels, so I know exactly what is in my foods, including my meats. My Italian sausage contained zero carbs and was gluten free. You could use a hot Italian sausage if you want a spicy dish. Turkey or even chicken sausage would also be a nice option for a change of flavors in this casserole. If you buy sausages in casings, make sure you remove and discard the casings and just brown the meat found inside the casings. Also remember if you use a sausage other than pork, your fat content will likely be considerably less than that found in pork.
Mushrooms, diced onions, and garlic….oh my!
The combination of mushrooms, onions, and garlic in this dish is delicious and complements the sausage perfectly. Mushrooms are a great vegetable to add to your keto plan. They provide a good source of fiber, Vitamins B and C, folate, and potassium. Mushrooms are a low calorie and low carb food. One cup of raw mushrooms contain just 3 grams of net carbs. Onions and garlic add a burst of flavor to this casserole. I added just enough of both to give the casserole great flavor while maintaining a low carb count for the dish.
Do you have any tips for making this keto deconstructed stuffed mushroom casserole?
This is a quick, easy, and fun recipe to make (and eat😊); but there are a few things you can do to ensure the dish comes out perfectly. First, drain and discard all but about 1 teaspoon of grease from the sausage. This will keep your casserole from becoming too greasy. Next, and most importantly, drain the liquid well from your mushrooms after sauteing them. Mushrooms release a good amount of liquid as they cook. To keep from having a watery casserole, it’s important to drain this extra liquid from the mushrooms.
Last, I highly recommend you don’t skip the step of topping your casserole with crushed pork rinds. This gives the casserole the textural element of a great stuffed mushroom! I toss some pork rinds in a Ziploc bag, seal the bag, then crush the rinds with my hands. Alternately, you could use a rolling pin to crush your pork rinds.
Here are some more fun keto dishes I think you’ll enjoy!
Crockpot Keto Bacon Wrapped Drumsticks
Keto Moons on a Cloud Appetizer
Keto Root Beer BBQ Pulled Pork
Keto Mini Pepperoni Pizza Chaffles
Helpful Hints:
*Make sure to drain as much liquid as possible from your sauteed mushrooms before adding the mushrooms to the casserole.
*I think topping this casserole with parsley and paprika before baking makes for a beautiful casserole.
Main Kitchen Equipment and Utensils:
- 13×9 inch baking dish
- Large skillet
Splash of Encouragement:
***Praise Him! Praise Him! Jesus, our blessed Redeemer!***
Keto Deconstructed Stuffed Mushroom Casserole
This deconstructed stuffed mushroom casserole is such a fun and delicious recipe! Serve it as a main or as a side dish and get ready for the recipe requests!
Ingredients
- 16 ounces Italian sausage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces mushrooms, sliced
- 3 tablespoons diced onions
- 3 cloves garlic, minced
- 8 ounces mascarpone cheese
- 2 cups shredded mozzarella cheese
- ⅓ cup crushed pork rinds
- Optional toppings: paprika and parsley
Instructions
1. Pre-heat oven to 350 degrees.
2. In a large skillet over medium high heat, add sausage, salt, and pepper. Cook sausage until no longer pink, breaking up into small pieces as it cooks.
3. Drain all but 1 teaspoon of grease from sausage. Remove sausage from pan and set aside.
4. In same large skillet, add mushrooms, onions, and garlic. Heat over medium high heat, stirring frequently, for 10 minutes, or until mushrooms are softened. Carefully drain all liquid from mushroom mixture.
5. Add mascarpone cheese to mushroom mixture and stir until cheese is melted and combined. Add sausage and stir to combine with mushroom mixture.
6. Pour sausage into a 13x9 inch pan. Top with shredded mozzarella. Sprinkle crushed pork rinds evenly over top of casserole. Sprinkle with parsley and paprika if desired.
7. Bake for 20 minutes or until heated through.
8. Serve immediately. Store leftovers in a covered container in the refrigerator.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 42gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 115mgSodium: 1132mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gSugar: 5gProtein: 26g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
A very decadent dish. Don’t miss making this one.
Hi Debbie! Thank-you and I’m so glad you enjoyed the recipe!